Cabbage, Potato and Zucchini Ragu Recipe

Peel the potatoes and carrots and cut them into equal cubes. Wash the zucchini, dry it and cut it into cubes. It is desirable that they are similar in size to potatoes and carrots.

Peel the onion and cut it into small cubes. Peel and peel the garlic cloves as well. Heat the vegetable oil in a pan and fry the onion with the garlic for 1-2 minutes. Add the carrots and stir for another 5-7 minutes. In the pan, along with the vegetables, add the potatoes and zucchini, cover with a lid and simmer over low heat for about 10 minutes.

Finely chop the cabbage, transfer it to a bowl and season with salt. Crush lightly with your hand to release the juice. Transfer to a pan with the vegetables, stir, pour in 1 cup of water and sauté until the vegetables are cooked. Cut the tomatoes crosswise, put them in boiling water for 30 seconds, then in cold water. Peel off. Cut the tomatoes into cubes and put them in the pan. Season with salt, pepper and oregano, stirring. Cover with a lid and sauté for another 15-20 minutes until soft.